Assessment of Functional Properties of Wheat–Cassava Composite Flour
Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investig...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3585 |
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| author | Mingjuan Li Yayuan Zhang Xiangrong You Ying Wang Kui Zhou Ping Wei Linyan Wei |
| author_facet | Mingjuan Li Yayuan Zhang Xiangrong You Ying Wang Kui Zhou Ping Wei Linyan Wei |
| author_sort | Mingjuan Li |
| collection | DOAJ |
| description | Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a decrease in the moisture, protein, fat, and <i>b</i>* values of W-CF. The crude fiber, ash, starch, <i>L</i><span style="font-variant: small-caps;">*</span>, <i>a</i>* values, iodine blue value (<i>IBV</i>), and swelling power (<i>SP</i>) of the composite flour increased gradually. It was found that the water absorption, hardness, and chewiness of the W-CF dough increased with an increase in the CF substitution level. A different trend could be observed with the springiness and cohesiveness of the W-CF dough. The resistance to extension, extensibility, and the extended area of the W-CF dough at all substitution levels was significantly lower than that of the WF dough. The elasticity and cohesiveness of the dough tended to increase for CF content from 10% to 30%, followed by a decrease at a higher replacement. Pearson correlation analysis indicated that the substitution levels of CF had a significant influence on the proximate analysis and functional properties of the W-CF and dough. This study will provide important information on choosing CF substitution levels for different products. |
| first_indexed | 2024-03-10T21:45:13Z |
| format | Article |
| id | doaj.art-edbd015d8ca54fa58da554f4b9da20ae |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:45:13Z |
| publishDate | 2023-09-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-edbd015d8ca54fa58da554f4b9da20ae2023-11-19T14:22:56ZengMDPI AGFoods2304-81582023-09-011219358510.3390/foods12193585Assessment of Functional Properties of Wheat–Cassava Composite FlourMingjuan Li0Yayuan Zhang1Xiangrong You2Ying Wang3Kui Zhou4Ping Wei5Linyan Wei6Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaAgro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaCassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a decrease in the moisture, protein, fat, and <i>b</i>* values of W-CF. The crude fiber, ash, starch, <i>L</i><span style="font-variant: small-caps;">*</span>, <i>a</i>* values, iodine blue value (<i>IBV</i>), and swelling power (<i>SP</i>) of the composite flour increased gradually. It was found that the water absorption, hardness, and chewiness of the W-CF dough increased with an increase in the CF substitution level. A different trend could be observed with the springiness and cohesiveness of the W-CF dough. The resistance to extension, extensibility, and the extended area of the W-CF dough at all substitution levels was significantly lower than that of the WF dough. The elasticity and cohesiveness of the dough tended to increase for CF content from 10% to 30%, followed by a decrease at a higher replacement. Pearson correlation analysis indicated that the substitution levels of CF had a significant influence on the proximate analysis and functional properties of the W-CF and dough. This study will provide important information on choosing CF substitution levels for different products.https://www.mdpi.com/2304-8158/12/19/3585cassava flour (CF)wheat–cassava composite flour (W-CF)doughfunctional propertiesphysicochemical qualities |
| spellingShingle | Mingjuan Li Yayuan Zhang Xiangrong You Ying Wang Kui Zhou Ping Wei Linyan Wei Assessment of Functional Properties of Wheat–Cassava Composite Flour Foods cassava flour (CF) wheat–cassava composite flour (W-CF) dough functional properties physicochemical qualities |
| title | Assessment of Functional Properties of Wheat–Cassava Composite Flour |
| title_full | Assessment of Functional Properties of Wheat–Cassava Composite Flour |
| title_fullStr | Assessment of Functional Properties of Wheat–Cassava Composite Flour |
| title_full_unstemmed | Assessment of Functional Properties of Wheat–Cassava Composite Flour |
| title_short | Assessment of Functional Properties of Wheat–Cassava Composite Flour |
| title_sort | assessment of functional properties of wheat cassava composite flour |
| topic | cassava flour (CF) wheat–cassava composite flour (W-CF) dough functional properties physicochemical qualities |
| url | https://www.mdpi.com/2304-8158/12/19/3585 |
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